Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
10894745 | Trends in Food Science & Technology | 2015 | 28 Pages |
Abstract
Three major controlling mechanisms of food oral destruction are identified: the mechanical size reduction, the colloidal destabilisation, and the enzymatic interactions. These mechanisms may be applicable to different food materials either independently or collectively. They could also be applicable through the whole eating process or just at a certain stage of an eating process.
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Authors
Jianshe Chen,